When preparing meals in large kitchens and catering establishments, large quantities of hot fat and oil are in use. Even when handled with the utmost care, they pose a considerable fire risk. An unnoticed failure in the overheating protection can easily cause a major fire. This problem has been recognised in legislation, and deep fryers with a fat volume in excess of 50 litres now require a fire-extinguishing system. protecfire offers a competitively priced and effective solution for this.
In the case of fire, the pneumatic trigger elements are automatically activated by the increasing temperature. The trigger temperature is set at around 30°C above the maximum expected operating temperature. The triggering of the system causes a rise in pressure in the pilotline which serves as a signal for the extinguishing process. Our fire-fighting system is based on the principle of a fine-spray extinguishing system which atomises the extinguishing agent as a fine mist with the aid of our own specially developed nozzles. In the extinguishing process, the surface of solids and cooking oil is thoroughly wetted and impregnated. A protective film is formed on flammable, liquid fat, blanketing fire areas with a sustainable gas-proof layer.
-pressure less system
-one type of nozzle for all applications
-distance from the nozzle can be up to 1.83m
-no caps needed for protection due to patented nozzles
-easy and fast installation